Rugelach with Apricot and Pistachio Filling

To roll out dough, use a marble or wooden pin. Roll from the center toward the outside edge, using short, firm strokes and stoppingjust shy of the edge to keep it from becoming too thin. After each roll, rotate the dough a quarter turn to prevent it from sticking to the work surface. Lightly dust the surface and rolling pin with more flour as needed. Beginners may find it easier to roll out dough between 2 sheets of waxed paper, which prevents sticking and tearing.